A Sweet Fever10:28:00
Just like a fever, it's been 3 weeks in a row, am keep baking this type of cake: Chiffon Cake. Seven pans in 3 weeks, in a type of cake, quite a record, isn't it? I've tried Greentea, Banana, Vanilla and perhaps many flavors later. It's easily became our favorite because of the particular texture when you tasted, it's really soft, a texture that everybody loved.
The first trial went by green tea flavor, I inspired by Happy Home Baking blog post, where she made the cake beautifully. She took the recipe from Okashi Treats: Sweet Treats Made With Love by Keiko Ishida. I thought the recipe quite famous, because I've read mbak Wati from http://wati-cookery.blogspot.com/ already made it too. I copied the recipe below, for 7" pan. I personally doubled the ingredients, because the pan which my mother gave me was 10".
Green Tea Chiffon Cake
(makes one 7" cake)
3 egg yolks (use large eggs)
10g caster sugar
35g vegetable oil (I used canola oil)
50g fresh milk (original recipe calls for water)
45g cake flour
6g matcha green tea powder
3 egg whites (use large eggs)
45g caster sugar
6g corn flour
- Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add the fresh milk, whisk to combine. Sieve over the flour and matcha powder, whisk till the flour is fully incorporated. Do not over mix. Set aside.
- Mix the 45g caster sugar with the corn flour.
- In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and corn flour mixture and turn to high speed and beat the mixture. Continue to add in the remaining sugar mixture and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
- Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
- Pour batter into a 7" chiffon tube pan(do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Bake in pre-heated oven at 180 degC for 30 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.
|Green Tea Chiffon Cake. =9|
|How the cake does anti-gravity yoga. Hehe.|